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Old 10-01-2011, 09:10 AM   #781
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Lol!
You had me confused...then when sohappy started the October Thread by mistake...I was REALLY confused...wondering how I could have totally got the wrong end of the stick!

I think the end of summer must have sent everyone a bit loopy!

Hugs
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Old 10-01-2011, 09:32 AM   #782
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Quote:
Originally Posted by Joedi View Post
Lol!
You had me confused...then when sohappy started the October Thread by mistake...I was REALLY confused...wondering how I could have totally got the wrong end of the stick!

I think the end of summer must have sent everyone a bit loopy!

Hugs
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LOL! I can only defend myself by saying that I had a very short night. More like just a little nap.
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Old 10-01-2011, 09:47 AM   #783
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You are suffering from brain fog! Best cure is a large glass of chilled wine..some chocolate....and a good nights sleep!

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Old 10-01-2011, 09:49 AM   #784
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Quote:
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You are suffering from brain fog! Best cure is a large glass of chilled wine..some chocolate....and a good nights sleep!

jo
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That might just end up being today's Down Day supper! Good suggestion!
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Old 10-10-2011, 04:18 PM   #785
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super quick stirfry...
100 cals of favorite protein (100 cals worth of left over turkey for me tonight LOL)
2 1/2 cups preshredded broccoli slaw (50 Cals)
1 bag shiritaki noodles
add stirfry sauce of your choice...
I wanted pad thai so I added 1T each walden farms peanut spread and pancake syrup for sweetness and then added franks hot sauce to taste.

Made a huge yummy bowl of stirfry for 150 cals.
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Old 10-10-2011, 06:25 PM   #786
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Mayan Chocolate Mirengues

Six egg whites
1/8 t cream of tartar and salt
1/8 t vanilla
Whip until frothy
fold in a mixture of...
1/4 c cocoa
1/4 c brown sugar sugar twin
4 packets truvia
1/8 t cinnamon
pinch cayenne pepper
place by spoonfull on sprayed parchment paper (I got 24)
shave 85% lindt chocolate very lightly over top of cookies with nutmeg grater
(helps if chocolate is frozen)
bake 30 minutes at 250 degrees...open oven door and let sit couple of hours then store in tupperware...enjoy!!

7.5 calories each!!!

chocolate hugs to all, Nikki.
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I wanna be 125??

FABULOUS IN MY FORTIES!

Last edited by darlingnikki; 10-10-2011 at 06:26 PM..
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Old 10-15-2011, 06:28 PM   #787
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"Chicken noodle" soup

3 cups water
1 chayote, peeled and grated (approx 5 cal/oz) 45 cal
2 tsp chicken bouillon (or to taste) 20 cal
1 stalk celery, sliced 10 cal
1-2 Tbsp minced onion 5 cal

Bring water to boil and add all ingredients; simmer until veggies are tender.
Add pepper if desired.
Calories: 80 total (makes about 4 cups)

The cooked, grated chayote has a nice texture like those tiny noodles you get in chicken noodle soup mix!

I didn't have any actual chicken on hand, but of course you could add some.
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Old 10-18-2011, 10:46 AM   #788
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Delicious Disaster:

A few days ago, I tried to improvise with that psyllium-eggwhite tortilla recipe (my advice: don't!!! it's perfect as is!!!)
and came up with a sort of hot cereal:

I added a tablespoon of oat fiber to the recipe (3 egg whites and 1 tbsp psyllium husks).
I think I added extra egg whites or water to compensate for the extra fiber. Meant to let it set for a few minutes but kinda forgot about it for a while. Came back and the mixture was a very solid blob! Beat in a cup of water but it was still unspreadable. Threw it in the pan anyway--cuz I do not like to waste food!!!--and fried/tried to scramble it for a few minutes. It was rather hilarious, because this stuff would just not separate or flatten out or anything! It just kept creeping back together like some sort of alien life form.

Then I put it in a bowl and added 1/4 cup of milk, some cinnamon, and some SF pancake syrup. AND IT WAS REALLY GOOD!!! I had to cut off little blobs with my spoon, but it wasn't rubbery even though it looked like it would be. More like a firm Jello and I guess a little bit like scrambled eggs cuz of the egg whites. Very filling.
Calories from milk, egg whites and pancake syrup: 50-80, depending on what/how much you use.

I was too ashamed to post the recipe earlier, because the texture was so weird...
but I just read about the "sticky glu chunks" and thought, oh, it's okay to share this!

If I tried to make this recipe again, would probably only add 1/2 cup water since much of it had to evaporate during the cooking. Or put in a DaVinci syrup for part of the liquid. And, might put the cinnamon in the mixture rather than on top.

Last edited by piratejenny; 10-18-2011 at 10:47 AM..
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Old 10-18-2011, 10:59 AM   #789
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Quote:
Originally Posted by darlingnikki View Post
Mayan Chocolate Mirengues

Six egg whites
1/8 t cream of tartar and salt
1/8 t vanilla
Whip until frothy
fold in a mixture of...
1/4 c cocoa
1/4 c brown sugar sugar twin
4 packets truvia
1/8 t cinnamon
pinch cayenne pepper
place by spoonfull on sprayed parchment paper (I got 24)
shave 85% lindt chocolate very lightly over top of cookies with nutmeg grater
(helps if chocolate is frozen)
bake 30 minutes at 250 degrees...open oven door and let sit couple of hours then store in tupperware...enjoy!!

7.5 calories each!!!

chocolate hugs to all, Nikki.
This sound so YUMMY!! Can we use carton egg whites in this? I hate using 6 egg whites because I usually never get around to using the yolks!
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Old 10-18-2011, 11:00 AM   #790
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Quote:
Originally Posted by piratejenny View Post
"Chicken noodle" soup

3 cups water
1 chayote, peeled and grated (approx 5 cal/oz) 45 cal
2 tsp chicken bouillon (or to taste) 20 cal
1 stalk celery, sliced 10 cal
1-2 Tbsp minced onion 5 cal

Bring water to boil and add all ingredients; simmer until veggies are tender.
Add pepper if desired.
Calories: 80 total (makes about 4 cups)

The cooked, grated chayote has a nice texture like those tiny noodles you get in chicken noodle soup mix!

I didn't have any actual chicken on hand, but of course you could add some.
I this idea! I have done it with Daikon radish and it's good, but I bet this will be much better without that strong radish taste!
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Old 10-18-2011, 11:01 AM   #791
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Quote:
Originally Posted by piratejenny View Post
Delicious Disaster:

A few days ago, I tried to improvise with that psyllium-eggwhite tortilla recipe (my advice: don't!!! it's perfect as is!!!)
and came up with a sort of hot cereal:

I added a tablespoon of oat fiber to the recipe (3 egg whites and 1 tbsp psyllium husks).
I think I added extra egg whites or water to compensate for the extra fiber. Meant to let it set for a few minutes but kinda forgot about it for a while. Came back and the mixture was a very solid blob! Beat in a cup of water but it was still unspreadable. Threw it in the pan anyway--cuz I do not like to waste food!!!--and fried/tried to scramble it for a few minutes. It was rather hilarious, because this stuff would just not separate or flatten out or anything! It just kept creeping back together like some sort of alien life form.

Then I put it in a bowl and added 1/4 cup of milk, some cinnamon, and some SF pancake syrup. AND IT WAS REALLY GOOD!!! I had to cut off little blobs with my spoon, but it wasn't rubbery even though it looked like it would be. More like a firm Jello and I guess a little bit like scrambled eggs cuz of the egg whites. Very filling.
Calories from milk, egg whites and pancake syrup: 50-80, depending on what/how much you use.

I was too ashamed to post the recipe earlier, because the texture was so weird...
but I just read about the "sticky glu chunks" and thought, oh, it's okay to share this!

If I tried to make this recipe again, would probably only add 1/2 cup water since much of it had to evaporate during the cooking. Or put in a DaVinci syrup for part of the liquid. And, might put the cinnamon in the mixture rather than on top.
Necessity is the Mother of Invention! This sounds yummy, and will be doing it on one of these cold winter morning coming soon!
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Old 10-18-2011, 11:44 AM   #792
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A lot of the recipes call for items that I have to order. That seems expensive.

Is is necessary?
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Old 10-18-2011, 02:07 PM   #793
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Originally Posted by Queenie324 View Post
A lot of the recipes call for items that I have to order. That seems expensive.

Is is necessary?
To follow the recipes--yes. Unless you are really really good at experimenting!
To do JUDDD--no. There are plenty of low-calorie foods available at most local grocery & health foods stores.
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Old 10-18-2011, 02:39 PM   #794
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Low-calorie mock mayonnaise from the Joy of Cooking

A non-Frankenfood mayo!

For about 2-1/2 cups:
Mix
2 Tbsp unflavored gelatin (35 calories per Tbsp)
1 Tbsp cold water

Combine in a saucepan and bring to a boil:
1/2 c herb vinegar
1 tsp prepared mustard
1/2 tsp salt
1/4 tsp white pepper
3 tsp liquid artificial sweetener ***this does not sound right, but my copy is from 1990 so who knows what products were available at the time!***

Add gelatin to above mixture, stirring until completely dissolved. Add, continuing to stir:
2 cups buttermilk (98 calories per cup)
1 Tbs onion flakes

(At this point, if you use 1% or fat-free buttermilk, the entire recipe has about 250 calories, for 2 cups: 8 cal per Tbsp)
Cover and refrigerate until set. You may flavor this dressing with:
(1/4 cup or more tomato purée)

Okay, my tweaks:
I only made half the recipe.
I used 2 Tbsp water for 1 Tbsp gelatin
I used red wine vinegar, b/c that's what I had; I bet tarragon vinegar would be good, though! Also, could have used a little less vinegar. The end result is a bit sour.
I used a tablespoon or less of erythritol. I have had bad experiences using AS in mayo recipes.
I used a few shakes of onion powder instead of onion flakes. My "mayo" has a very strong onion flavor--which I like, but you may want to go easy on it. 1 Tbsp seems excessive

I didn't have buttermilk so I just used whole milk (150 cal/cup). It curdled a little bit but tastes fine.
Here's my other tweak:
(and here's where you could add a bit more vinegar, onion powder, etc if you cut back)
Once the recipe was set, I whipped it with an immersion blender. I added 2 egg yolks to give it some body and flavor.

That adds about 100 calories, but I now have almost 2 cups of mayo for maybe 300 calories! Cheap & mostly natural, too!

Also--it's actually pretty good! I just mixed a couple Tbsp in a can of tuna with some chopped pickle and celery. It was yummy! I could see using it as a base for salad dressings, too.

(I am tempted to blend in a little cream cheese or something to make it fattier. I am not used to fat-free foods yet )

Last edited by piratejenny; 10-18-2011 at 02:41 PM.. Reason: punctuation
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Old 10-18-2011, 06:04 PM   #795
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"Pulpy" Strawberry Yogurt

2tsp psyllium husk
1/4 cup milk
6oz Greek yogurt (small container or 3/4c)

Strawberry syrup or Capella drops + preferred sweetener, to taste

Place psyllium and milk in 2-cup container or bowl. Let soak for 5 minutes.
Stir in yogurt and flavoring. Enjoy!

This was an accidental discovery--I like to thin down my Greek yogurt sometimes. I overdid it tonight and added a little psyllium to thicken it back up. Then, it felt exactly like I was eating REAL smushed up strawberries!!!
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Old 10-18-2011, 08:19 PM   #796
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Down Day Pumpkin Pie w/pic

LOOK WHAT I MADE TODAY!! I took Penguin's muffin with my tweak to make a spiced one and SoHappy's Pumpkin Pudding with my tweak using calorie countdown FF milk and I came up with a little pumpkin pie for...........you ready?..........the whole pie is............43 CALORIES!! IT'S INSANE and so : I had to post it here so you guys can see it, and I'm also putting it in the Recipe Thread!

OMG, PUMPKIN PIE ON A DD!! How much better can it get!

Down Day Pumpkin Pie:


Ingredients for crust:

4 TBS Oat Fiber 0 cals
1/2 tsp baking powder
1 TBS Brown Sugar Sub
1/2 tsp cinnamon
1/2 tsp gluc powder
2 TBS egg beaters or egg white 15 cals
2 TBS Walden Farms Marshmallow Fluff (or add 2 more TBS egg beaters or egg white if you don't have)
2 TBS water

How to make crust:

Mix all ingredients together until well mixed. Spray a small low sided bowl or small glass pie plate with cooking spray. Gently press (I used the back of a large spoon) the crust mixture into the bowl or pie plate, spreading it evenly up the sides and on the bottom.

Microwave for 2 to 3 minutes until is looks and feel dry. Put aside.

Pumpkin Pudding Filling Ingredients:

1/2 cup Calorie Countdown Fat Free Milk 18 cals (or water) 0 cals
2 TBS canned pumpkin 10 cals
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
Dash of ground cloves
1 TBS Brown Sugar Sub
1/4 tsp vanilla extract
1/2 tsp gluc powder
Sweetener to taste

How to make pudding:

Put all ingredients in a blender, magic bullet or appliance of this type and blend until thick and creamy, like pudding

After pie crust has cooled, put the pudding mixture on the crust and bake in a 350 degree oven for 20 to 30 minutes, or until it looks "set". Let cool, put in fridge to get cold and enjoy!

1/4 of the pie for 10.75 Calories!
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Old 10-19-2011, 08:32 AM   #797
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made a couple of fun things today--

cauliflower chili. I made a nice chili sauce from tomato sauce, salsa, pumpkin, chili powder, tbs cocoa powder--maybe 50 cals for the whole thing--no exact measurements here--make one that you like--then I nuked 2 cups of cauli --broke it up to bean size and put the chili sauce over it. if you have the calories, you could put a little cheese on top--I figure less than 100 cals for the whole bowlful and satisfied that need for a bowl of chili urge.

did a big pan of roasted brussel sprouts, carrots and other root veggies--calories would depend on what you use. made snack bags for when I was hungry at work.
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Old 10-19-2011, 03:03 PM   #798
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Quote:
Originally Posted by beeb View Post
LOOK WHAT I MADE TODAY!! I took Penguin's muffin with my tweak to make a spiced one and SoHappy's Pumpkin Pudding with my tweak using calorie countdown FF milk and I came up with a little pumpkin pie for...........you ready?..........the whole pie is............43 CALORIES!! IT'S INSANE and so : I had to post it here so you guys can see it, and I'm also putting it in the Recipe Thread!

OMG, PUMPKIN PIE ON A DD!! How much better can it get!

Down Day Pumpkin Pie:


Ingredients for crust:

4 TBS Oat Fiber 0 cals
1/2 tsp baking powder
1 TBS Brown Sugar Sub
1/2 tsp cinnamon
1/2 tsp gluc powder
2 TBS egg beaters or egg white 15 cals
2 TBS Walden Farms Marshmallow Fluff (or add 2 more TBS egg beaters or egg white if you don't have)
2 TBS water

How to make crust:

Mix all ingredients together until well mixed. Spray a small low sided bowl or small glass pie plate with cooking spray. Gently press (I used the back of a large spoon) the crust mixture into the bowl or pie plate, spreading it evenly up the sides and on the bottom.

Microwave for 2 to 3 minutes until is looks and feel dry. Put aside.

Pumpkin Pudding Filling Ingredients:

1/2 cup Calorie Countdown Fat Free Milk 18 cals (or water) 0 cals
2 TBS canned pumpkin 10 cals
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
Dash of ground cloves
1 TBS Brown Sugar Sub
1/4 tsp vanilla extract
1/2 tsp gluc powder
Sweetener to taste

How to make pudding:

Put all ingredients in a blender, magic bullet or appliance of this type and blend until thick and creamy, like pudding

After pie crust has cooled, put the pudding mixture on the crust and bake in a 350 degree oven for 20 to 30 minutes, or until it looks "set". Let cool, put in fridge to get cold and enjoy!

1/4 of the pie for 10.75 Calories!
OMG!! Thank you, Linda. I will be sure trying this on a DD. Might have to make a run to the health food store for the WF Marshmallow Fluff first. OR, I might not even need the crust.

So far, I've used Ouzoids psyllium tortillas, the DD brownie she makes and some low calorie puddiing w/ the s/f chocolate almond milk and gluc. Just too many good cooks around here, that's for sure.
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Old 10-19-2011, 07:56 PM   #799
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Quick Zucchini and Tomato Soup

I sort of made this up tonight and it was pretty yummy. It was just enough for me, and my kids fed themselves since Wed night daddy works and that is what we always do. (well i feed the little ones something quick)

2 cups chopped zucchini with peel on (approx 1 medium zucchini sliced then quartered the slices)
1 cup diced tomatoes
1/4 cup diced onions
garlic powder, salt, pepper, various seasonings (i used 21 seasoning salute from Trader Joe's and a dash of cajun seasoning, but you could use whatever you like and have on hand)
1/4 chicken broth (used Trader Joe's Organic free range chicken broth)
1 tablespoon Parmesan cheese

1. put some cooking spray in a pan, seasoned and sauteed the zucchini and onion til sort of soft but not mushy,
2. add tomatoes and heated up til warm
3. add chicken broth
4. heat til warm
5. put in bowl and sprinkle with parmesan

by my calculations it was 115 calories

I may add some baby bella mushrooms next time but it was delish
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Old 10-19-2011, 08:07 PM   #800
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Originally Posted by kris4chloe View Post
I sort of made this up tonight and it was pretty yummy. It was just enough for me, and my kids fed themselves since Wed night daddy works and that is what we always do. (well i feed the little ones something quick)

2 cups chopped zucchini with peel on (approx 1 medium zucchini sliced then quartered the slices)
1 cup diced tomatoes
1/4 cup diced onions
garlic powder, salt, pepper, various seasonings (i used 21 seasoning salute from Trader Joe's and a dash of cajun seasoning, but you could use whatever you like and have on hand)
1/4 chicken broth (used Trader Joe's Organic free range chicken broth)
1 tablespoon Parmesan cheese

1. put some cooking spray in a pan, seasoned and sauteed the zucchini and onion til sort of soft but not mushy,
2. add tomatoes and heated up til warm
3. add chicken broth
4. heat til warm
5. put in bowl and sprinkle with parmesan

by my calculations it was 115 calories

I may add some baby bella mushrooms next time but it was delish
Thanks, Kris!!
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Old 10-20-2011, 04:39 AM   #801
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Atol de Avena
(Quick low-cal version)

Take a big glass of cool water and stir in 1 Tbsp rolled oats (20 calories) + 1 Tbsp psyllium
Let sit for 2-3 minutes (less if using instant oats) and stir.
Add a couple of dashes of cinnamon and sweeten to taste (SF pancake syrup is nice).
Add a splash of milk or creamer, if desired.

In Mexico, this is served as a thick, hot drink.
I grew up in Costa Rica, and atol was served cold;
mostly water (and sugar!!!) with a few flakes of oatmeal swirling around.
This time of year, you might prefer a hot version!
I like this as a quick snack.
There is also a version made with cornstarch (Atol de maizena)
and flavored with vanilla, strawberry, or chocolate.
I sometimes use resistant corn starch in addition to or instead of the oatmeal.

Last edited by piratejenny; 10-20-2011 at 04:46 AM.. Reason: description
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Old 10-20-2011, 05:47 AM   #802
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Hi PJ!
I am planning to try this!
A couple of questions...I would like it hot...so do I add the oats and other ingrdients to hot water...or make it up, then heat?
And..does psyllium powder have calories?

It is getting cold here in England, and I think this would make a warming DD drink!
hugs
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Old 10-20-2011, 06:31 AM   #803
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Joedi--I may be in the minority, but I never count the calories from psyllium. the NI on my can shows 10 g carbs and 9 g fiber, no fat, no protein. 12 g = 35 calories, but those calories are 90% fiber. When I make my psyllium tortillas, I only count the calories from the eggwhites.
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Old 10-20-2011, 10:56 AM   #804
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Joedi--I would just add the uncooked oats to the warm water.
It doesn't need to be boiling; just warm enough to drink.

I don't count the calories from psyllium, either.
My can (Yerba Prima brand) actually says "Zero net carbs!"--4.5g carb/4.5g fiber.

I always loved atol because the oats stay a little chewy...I don't really like big bowls of mushy oatmeal.
Of course the traditional recipes don't call for psyllium but I made it this morning and it was a nice addition!
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Old 10-20-2011, 01:34 PM   #805
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Atol de Avena
(Quick low-cal version)



Just made this....boy was it filling!
I used psyillium powder..only 1 TEASPOOn, and it got real thick...do you use husk?

Had mine really hot, with cinammon....definately a DD drink/snack for me!

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x

wonder if it would be nice with cocoa...if I had the cals...?
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Old 10-20-2011, 01:41 PM   #806
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Quote:
Originally Posted by Joedi View Post
Just made this....boy was it filling!
I used psyillium powder..only 1 TEASPOOn, and it got real thick...do you use husk?

Had mine really hot, with cinammon....definately a DD drink/snack for me!

hugs
Jo
x

wonder if it would be nice with cocoa...if I had the cals...?
Jo--glad you tried & liked it!!!
Yes--I use husk. I have never bought or even seen the powder.
Good point, though, that you would need less if you are using powder.

Yes--it would be very good with cocoa! Either instead of or along with the cinnamon.
Next time I make it, I am going to put in a spoonful of SF Nesquik,
which I was very happy to find a couple days ago! It is so much cheaper than cocoa mixes like Swiss Miss.
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Old 10-21-2011, 04:25 AM   #807
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Mashed Cauliflower w/Spinach & Garlic
(good manicotti filling)

8oz cauliflower, steamed soft (50 cal)
4-5 oz spinach (25-30), sauteed with a little of the cauliflower water, chopped
1/4 cup FF ricotta (60)
salt, pepper, & garlic powder to taste

Optional:
1 Tbsp (1/8 oz) Parmesan (fresh grated if available) (20)
Basil
1 Tbsp sour cream (30)

Combine first 3 ingredients and season to taste.
For a more Italian flavor, add Parmesan and a pinch of basil.
For a creamier flavor, add sour cream (or low-fat cream cheese).

Enjoy as side dish (2 servings) or wrap in "psyllium tortillas"; I added 1 Tbsp of Parmesan to batter.
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Old 10-21-2011, 06:14 PM   #808
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Monin SF Pomegranate syrup makes a nice salad dressing.

Use it to make a FF vinaigrette or just pour a bit on your salad after you've tossed it with vinegar & salt & pepper.

I particularly like it on spinach and/or arugula (rocket).

I tried it once when I was craving cranberries in my salad!
And I love it!
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Old 10-22-2011, 05:09 AM   #809
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Veggies serving as other dishes:

Spaghetti squash=spaghetti!
1. Preheat your oven to 350 degrees.

2. Split your squash in half lengthwise. This is sometimes a calorie-burning activity, so get your biggest knife ready and warm-up first. (Some people boil it first. I just man through it with my big Shun.)

3. Dig out the seeds and little strands. I trim the edges with a small knife, than rip out the middle like Freddy Krueger teaching a pesky teenager a lesson.

4. Place facedown on a cookie sheet or baking pan. Toss in the oven for 30 to 40 minutes.

5. Allow to cool a bit, then "comb" the flesh out with a fork. If it's done, it'll shred easily and look like spaghetti.
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Old 10-22-2011, 05:16 AM   #810
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CAULIFLOWER "MASHED POTATOS"
1 head cauliflower
1/8 skim milk
Salt & pepper
Paprika

Cook cauliflower until fork tender. Place cauliflower (in pieces), skim milk, salt and pepper in blender. Whip until smooth. Pour cauliflower into small baking dish. Sprinkle with paprika and bake in hot oven until bubbly.

Cauliflower "RICE"
1 head cauliflower, trimmed and coarsely chopped
¼ teaspoon celtic sea salt

- place cauliflower in a food processor with the "S" blade and process until the texture of rice
Add cauliflower to skillet, cover and cook 5-10 minutes, until soft, then add salt!!
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